Orange Gingerbread Trifle

Ingredients for 4 servings:

• 1 packet of pudding powder (vanilla flavor)
• 500 ml milk
• 3 tbsp sugar
• 1 tsp spice mix (speculoos spice)
• 150 g sour cream
• 200 g whipped cream
• 1 package of honey cake (breakfast cake, 400 g)
• 5 oranges
• 250 g physalis
• 4 cl orange liqueur, if desired
• possibly cocoa for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

wonderfully Christmassy and yet fresh, looks classy

Cook the pudding with 1/2 liter of milk and sugar according to the package instructions and let cool slightly. Stir in the speculatius spice and sour cream. Whip the cream until stiff and fold in. Cut the honey cake into fairly small cubes. Fillet the oranges, reserving the juice. Mix the orange juice with liqueur, if desired. Remove the physalis from the blossom. Carefully mix the orange segments, physalis (reserve some fruit for garnish), juice, and honey cake. Ladle the mixture alternately with the pudding mixture into a bowl or serving glasses. Let it sit in the refrigerator for at least 2 hours. Then garnish. Dust with cocoa powder, if desired.